Vegetarian Chilli Con Carne
No meat? No worries! Try this recipe for chilli con carne next time you want to whip up something warming for dinner.
- 1 onion
- 1 green capsicum
- 12 cloves garlic
- 3 tbsp olive oil
- 1 red chilli
- 1 can Amy’s Kitchen Chunky Tomato Soup
- 5-6 sundried tomatoes (drained)
- 1 can kidney beans (drained)
- 200g fresh corn kernels
- 400g lentils (cooked)
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano (fresh, frozen or dry)
- Salt and pepper to taste
- Optional: guacamole and brown rice (to serve)
Dice the garlic cloves, onion, capsicum, chilli and sundried tomatoes into small pieces.
Throw all ingredients into a pan with oil and fry for 3 minutes on low heat.
Add tomato soup, kidney beans and corn, and stir well.
Season with cumin, oregano, salt and pepper.
Mix in lentils.
Simmer on medium heat for 20 minutes, stirring occasionally.
Season with more salt and pepper.
Serve with brown rice and a dollop of guacamole if desired.
Fun fact: With organic vine-ripened tomatoes and a creamy tomato base, Amy’s Kitchen Chunky Tomato Soup is a delish alternative to using veggie stock, tomato puree and canned tomatoes in your chilli. We love a multi-tasker!
Will you be trying this twist on chilli con carne_?_